Chicken Madras from The Indian Table | Suncoast View

Video: Chicken Madras October 23, 2018

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We make chicken madras with Deepa from The Indian Table.
We make chicken madras with Deepa from The Indian Table.


  • 1 onion, peeled and quartered
  • 3 garlic cloves
  • thumbsized chunk of ginger, peeled
  • 1 serrano chilli
  • 1 tbsp canola oil
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 3/4 tsp salt (or to taste)
  • 1-2 tsp hot chilli powder (depending on how spicy you like your
  • curry)
  • 4 chicken breasts, cut into chunks
  • 400g carton chopped tomatoes
  • small pack coriander, chopped


Blitz the onion, garlic, ginger and chilli together in a food

processor until it becomes a coarse paste. Heat the oil in a large

saucepan and add the paste, fry for 5 mins, until softened. If it

starts to stick to the pan at all, add a splash of water. Tip in the

spices and stir well, cook for a couple of minutes to toast them a

bit, then add the chicken. Stir and make sure everything is

covered in the spice mix. Cook until the chicken begins to turn

pale, adding a small splash of water if it sticks to the base of the

pan at all. Pour in the chopped tomatoes, along with a big pinch of

salt, cover and cook on a low heat for 30 mins, until the chicken is

tender. Stir through the cilantro, taste and adjust seasonings, and


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